Development of Squash-based Products for Food Security and Sustainable Livelihood

Mark Kelvin C. Villanueva; Al Matthew D. Ganir; Harlynn Joy G. Antonio; Angelina B. Abrojena

doi:10.36948/ijfmr.2024.v06i06.32759

Development of Squash-based Products for Food Security and Sustainable Livelihood

Author(s)	Mark Kelvin C. Villanueva, Al Matthew D. Ganir, Harlynn Joy G. Antonio, Angelina B. Abrojena
Country	Philippines
Abstract	The study determined the level of acceptability of Squash Ice Cream along appearance, aroma, taste and texture. It also determined the sensory quality that evaluators liked most, customer’s overall satisfaction of the product as well as its shelf-life. An experimental research design was used since recipes were formulated and controlled by the researchers and evaluated by 60 respondents from different groups (grade school pupils, high school students, college students, adults food experts and senior students). The main gathering tool was a structured evaluation form. Weighted mean, frequency and percentage were used to analyze and interpret the data on the respondents’ evaluation. Ranking was used to determine the most liked sensory characteristics of the product by the evaluators. Along level of acceptability, and in terms of appearance, aroma and taste, the respondents rated Like Very Much (LVM) the Squash Ice Scream which implies that the sensory characteristics of the product are very much acceptable to the evaluators. In addition, in terms of product texture, respondents rated it as Like Moderately (LM) which signifies that the texture of the product is moderately acceptable. Overall, the Squash Ice Cream is very much acceptable with Treatment 1 as the most acceptable one with descriptive interpretation as Like Very Much (LVM). On the sensory quality of the Squash Ice Cream that was most acceptable by the respondents, the result shows that it is taste, followed by its aroma. This means that the taste was the distinguishing characteristic of the product. In terms of the overall satisfaction of the product, most of the respondents were satisfied and these are along appearance, aroma, taste and texture. The shelf life of Squash Ice Cream was determined using one environment which is refrigerated. Sealed Ice cream will stay fresh for two to four months in a zero-degree Fahrenheit freezer. On the other hand, once opened, ice cream stays fresh for about six weeks when stored at zero degrees Fahrenheit. The study concluded that the Squash Ice Cream was very much acceptable based on the sensory evaluation along appearance, aroma, taste and texture and could last for two to four months if refrigerated. Therefore, there is a high level of acceptability of Squash Ice Cream to the consumers and has a potential for commercialization.
Keywords	Squash-Based Products, Level of Acceptability of Squash Ice Cream, Sensory Qualities of Squash Ice Cream, Shelf life of Squash Ice Cream
Published In	Volume 6, Issue 6, November-December 2024
Published On	2024-12-12
Cite This	Development of Squash-based Products for Food Security and Sustainable Livelihood - Mark Kelvin C. Villanueva, Al Matthew D. Ganir, Harlynn Joy G. Antonio, Angelina B. Abrojena - IJFMR Volume 6, Issue 6, November-December 2024. DOI 10.36948/ijfmr.2024.v06i06.32759
DOI	https://doi.org/10.36948/ijfmr.2024.v06i06.32759
Short DOI	https://doi.org/g8vggp

View / Download PDF File

E-ISSN 2582-2160

doi

CrossRef DOI is assigned to each research paper published in our journal.

IJFMR DOI prefix is
10.36948/ijfmr

Downloads

Research Paper Format Copyright Permission Form and Undertaking Form Cover Page Vol 6 Isu 6 Cover Page Vol 6 Isu 5 Cover Page Vol 6 Isu 4

All research papers published on this website are licensed under Creative Commons Attribution-ShareAlike 4.0 International License, and all rights belong to their respective authors/researchers.

CC-BY-SA

About IJFMR Fees & Payment Current Issue Publication Archive	Submit Research Paper Track Submission Status Publication Guidelines Publication Ethics Peer Review & Plagiarism	Join as a Reviewer Editors & Reviewers Reviewer Referral Program Get Reviewer Membership Certi.	Website/Journal Policies Usage Policy Content Policies Privacy Policy

Contact Us		+91-9898-5948-55	editor@ijfmr.com

International Journal For Multidisciplinary Research

A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

Development of Squash-based Products for Food Security and Sustainable Livelihood

Share this